Virtuous Broccoli Pasta
with Lemony Lentils & Parmesan
Can you hear that? It’s the sound of a choir of angels singing you to your supper. Of course, whoever said devils had more fun was clearly mistaken. This virtuous broccoli pasta tastes as good as it is for you. Feeling angelic was seldom so delicious, with tasty lentils, bright lemon, fresh parsley, and Parmesan cheese.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 head
broccoli
200 g
Spiral Pasta
(Contains Gluten;)
1
brown onion
1 clove
garlic
1 tin
lentils
1 bag
baby spinach leaves
½
lemon
1 bunch
parsley
½ block
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1.5 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the broccoli into florets, finely slice the brown onion, peel and crush the garlic, drain and rinse the lentils, wash the baby spinach, zest and juice the lemon, finely chop the parsley and finely grate the Parmesan.
Toss the broccoli florets in a third of the olive oil and place on the prepared oven tray. Season with salt and pepper. Cook for 20-25 minutes or until tender and charred on the edges.
Bring some salted water to the boil in a large pot. Add the wholemeal spirals to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain.
Heat half of the remaining olive oil in a medium frying pan. Add the brown onion and cook for 3 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the lentils and baby spinach and cook, stirring, for 1-2 minutes or until heated through. Add the roasted broccoli, a pinch of the lemon zest and the parsley and stir to combine well. Add the lemon juice and season to taste with salt and pepper. Pour the lentil and broccoli mixture into the saucepan with the pasta and Parmesan cheese (reserve a little to garnish). Toss to coat well. Drizzle with the remaining olive oil.
Divide the pasta between bowls and sprinkle with extra Parmesan cheese. Dig in!